That sounds like a divine noodle stir fry - and I actually didn’t know you could eat them raw that young. Must be a bit like snow peas fresh off the vine?
Re noodles - presume the stock was for creating a sauce, not boiling the noodles in. I confess my noodle adventures are still quite restrained.
I did cook the noodles in the stock - which had been made by simmering the sausages in water to parcook them before slicing. Salcissi sausages are strongly flavoured, so 1 or 2 is quite enough for one person per meal I find, but I had six of them. Which meant that I had enough nice stock available for noodle cooking and 4 cold sausages for lunch sangers this week. The rest of the ramen ingredients just went in so they’d all be cooked just at serving time. I like a generous amount of liquid in ramen, so that worked out fine too. I still have about a half cupful of stock left, and the cold bangers so might do a hash with them and some potat if I get ambitious tomorrow. Or maybe a stirfry …
! I would’ve thought Good Stock was too good for cooking noodles in. But then of course, noodle soup! This is all very delicious and economical. I learn so much from your comments. I should try this with Very Nice Vegetable and Mushroom Stock on the rare occasion I am hankering for soupy noods.
Do it! Very Nice Veg & Mushroom stock sounds absolutely yum! And very flexible for adding whatever takes your fancy on the day. Quantity of liquid is wonderfully optional with such dishes. And leftover stock can be frozen …
That sounds like a divine noodle stir fry - and I actually didn’t know you could eat them raw that young. Must be a bit like snow peas fresh off the vine?
Re noodles - presume the stock was for creating a sauce, not boiling the noodles in. I confess my noodle adventures are still quite restrained.
I did cook the noodles in the stock - which had been made by simmering the sausages in water to parcook them before slicing. Salcissi sausages are strongly flavoured, so 1 or 2 is quite enough for one person per meal I find, but I had six of them. Which meant that I had enough nice stock available for noodle cooking and 4 cold sausages for lunch sangers this week. The rest of the ramen ingredients just went in so they’d all be cooked just at serving time. I like a generous amount of liquid in ramen, so that worked out fine too. I still have about a half cupful of stock left, and the cold bangers so might do a hash with them and some potat if I get ambitious tomorrow. Or maybe a stirfry …
! I would’ve thought Good Stock was too good for cooking noodles in. But then of course, noodle soup! This is all very delicious and economical. I learn so much from your comments. I should try this with Very Nice Vegetable and Mushroom Stock on the rare occasion I am hankering for soupy noods.
Do it! Very Nice Veg & Mushroom stock sounds absolutely yum! And very flexible for adding whatever takes your fancy on the day. Quantity of liquid is wonderfully optional with such dishes. And leftover stock can be frozen …